LESSON PLAN FOR GRADE 10

COOKERY

LESSON OBJECTIVES:
At the end of this lesson the students will be able to:
a. identify the different preparation methods of eat;
b. discuss the basic preparation methods of meat ; and
c. value the importance of the basic preparation methods of meat.

CONTENTS
Topic: Basic preparation method of meat
References: VLE Cookery subject fourth grading learning guide 2
Materials:
Canva Presentation
https://www.canva.com/design/DAE-9opWHdE/i5h7Rm70ho7HJJhV7Www3g/view?utm_content
=DAE-9opWHdE&utm_campaign=designshare&utm_medium=link2&utm_source=sharebutton
Quiz: https://forms.gle/ZwY7T3bMLdvHx9qp8

PROCEDURE
TEACHER’S ACTIVITY STUDENTS’ ACTIVITY

A. Preliminary Activities

Greetings:
Good morning class!
Good morning Teacher Miriam! It’s nice to see
Reminders: you!
Before we start, let me remind you of our
guidelines in our online class.
● Stay on mute and raise your hand
only if needed.
● Use kind words all the time such as
excuse me and please repeat.
● Turn on your camera throughout our
class.
● Dress appropriately in our online
class.
Happy virtual class!

Prayer:
Now, let us pray, and please all rise for the
opening prayer One student will lead the prayer and all the
students will stand up
Attendance:
Now, I will send a link to the chatbox for your
attendance. Thank you! Yes, Ma’am.
 B. Motivation
Now, we are going to have a short game.
For our game mechanics are the following: Okay, Ma’am.

1. Read the question carefully.

2. Choose the correct answer.
3. Answer each question in 10 seconds
4. One point each for the correct answer.

Now, are you ready? Yes Ma’am.

*Start of the game

Number 1,

Is it a. Washing b. Skinning c.
Trimming d. Coating? *Students will answer
*after 10 seconds
Okay times up!
For the correct answer is B. skinning

Number 2,
Is it a. Washing b. Skinning c. *Students will answer
Trimming d. Coating?

*after 10 seconds
Okay times up!
For the correct answer is a. washing

Number 3,

Is it a. Washing b. Skinning c.
Trimming d. Coating? *Students will answer

*after 10 seconds
Okay times up!
For the correct answer is c. trimming

Number 4,

Is it a. Slicing b. Seasoning c. Trimming

d. Coating? *Students will answer

*after 10 seconds
Okay times up!
For the correct answer is b. Seasoning

Number 5,
Is it a. Slicing b. Seasoning c. Trimming
d. Coating? *Students will answer

*after 10 seconds
Okay times up!
For the correct answer is d. coating

That’s all for our motivation. I hope you are all

energized and ready for our discussion.
Are you ready? Yes Ma’am.

2. LESSON PRESENTATION:
Before we proceed to our lesson for today.
Let’s have a recap. What have you learned
from our past lesson? *student raised hand

Yes, Dianne Ma’am I learned the different kinds of meat

Very Good! Yes, Mikhael Ma’am I also learned the different market
forms of meat
Great! It seems that you understand our
discussion well. Now let’s move to our next
lesson.

Now please allow me to mention our learning

objectives:
At the end of this lesson the students will be
able to:
a. identify the different preparation
methods of eat;
b. discuss the basic preparation
methods of meat ; and
c. value the importance of the basic
preparation methods of meat.

Are you okay with that? Yes, Ma’am.

Okay, Thank you!

Now, let’s proceed to our lesson for today

which is all about the basic preparation
methods of meat. The first one is washing.
When is it necessary to wash the meat?
Yes, Kevin
*student raising hand
Washing meat is only necessary if it has
come into touch with blood during the
preparation process Ma’am.

*student raising hand

That’s right, after washing what should we do
to the meat?
Ma’am after washing, we should use
Yes, Mikayla absorbent kitchen paper to dry the food
completely.

That’s right! No. 2 of the basic preparation *student raising hand

methods of meat is the skinning. What do you
mean by skinning?
Skinning is about removing the skin of an
Yes, Alexa animal that is not necessary for a certain cut
or dishes.

*student raising hand

Great! What about dicing, Is anyone who can
describe dicing?
Ma’am it is diced meat when meat is sliced
Yes, Mariel into cubes for casseroles, steams, curries,
and dishes like steak, kidney pie, and
pudding.

*student raising hand

That’s right! Let’s go to trimming, What do
you think are the reasons for trimming the
meat?
Ma’am to make the cut or joint seem better
Yes, Tommy
*student raising hand
Good Job! Other reasons?
Keep as much of the flesh as possible intact
Yes, Nilo Ma’am

*student raising hand

Nice! Other reasons?
Ma’am to Maintain a uniform fat thickness in
Yes, Rowell all areas (where fat is to be left). Depending
on the type of meat, your desire, and the
 cooking method, you may need to cut more or
less fat.

*student raising hand

Exactly! Last one?
As much gristle and sinew as feasible should
Yes, Lira be removed Ma’am.

Good Job Students!

*student raising hand
Now, let’s move to Slicing. How should the
meat be sliced?
Ma’am meat can be sliced opposite direction
Yes, Caryll to the grain (the muscle fibers).

*student raising hand

That’s right! Now to the seasoning, what is
the importance of seasoning the meat?
Ma’am to enhance and add flavor to the
Yes, Francis meat.

*student raising hand

Correct! What are the different examples of
seasonings?
Ma’am Peppers like black, white, and
Yes, Nikki cayenne

*student raising hand

Good! Other examples?
Ma’am Salt.
That’s Right!
*student raising hand
The last preparation method is coating. The
first type of coat that we have is flour, when
should we coat the meat?
Ma’am meat should be coated before
Yes, Angeline cooking; otherwise, the flour becomes sticky
and unpleasant.

That’s true! The second type of coat is bread

crumbs. What is the correct order of coating
the meat in bread crumbs?
Yes, Marian
*student raising hand
Ma’am the proper order is to coat the meat in
flour, then egg wash (egg wash is made of
lightly beaten whole egg with a bit of
water/milk), and finally with the bread crumbs.

Exactly!
GENERALIZATION

Did you learn a lot students? Yes, Ma’am

What have you learned today? *student raising hand

Yes, Merlene We learned about the basic preparation

methods of meat

That’s right, Others? *student raising hand

Yes, Nikki Ma’am I’ve learned the different reasons for

trimming the meat

Good! Others? *student raising hand

Yes, Mike Ma’am I also have the 2 basic coatings which

are flour and breadcrumbs.
Very Good!

Good Job! Thank you all for listening! None, Ma’am

Do you have any questions?

APPLICATION:
Group Presentation Activity
1. Create a Google slide presentation that contains pictures and short description of the
following methods:
● Washing
● Skinning
● Slicing
● Dicing
● Trimming
● Seasoning
● Coating

EVALUATION:
Students will answer this quiz in Google Form
1. This is only necessary if it has come into touch with blood during the preparation process.
a. Washing b. Skinning c. Trimming d. Coating
2. It is the process of removing skin from the meat
a. Washing b. Skinning c. Trimming d. Coating

3. This process helps to keep as much of the flesh as possible intact.

a. Washing b. Skinning c. Trimming d. Coating

4. It is _______ meat when meat is sliced into cubes for casseroles, steams, curries, and
dishes like steak, kidney pie, and pudding.
a.Diced b.Sliced c. Trimmed d. Coated

5. Meat can be sliced with rather than against the grain.

a.True b.False

6. You should only coat the meat before cooking

a.True b.False

7. Mature animals are slaughtered by cutting their meat in the opposite direction to the grain
(the muscle fibers).
a.True b.False

8. In this method, salt and pepper are added to meat to improve the flavor of the food.
a.Trimming b. Slicing c. Seasoning d. Coating

9. Trimming is done to improve the appearance of the cut or joint

a.True b.False

10. The two basic coating are flour and cornstarch

A. True b. False

ASSIGNMENT:
Create a video of you doing the following preparation methods of meat:
● Washing
● Skinning
● Slicing
● Dicing
● Trimming
● Seasoning
● Coating

Save it in the google drive and paste the link on the submission box.

PREPARED BY: Miriam M. Donos DATE PREPARED: 4/27/2022